Wu’s Cajun Sea Food is a treat for downtown diners

Known for creating clever new restaurant concepts, Bottle Cap Group breaks out a bold new fusion category with Wu’s Cajun Sea Food, where author, television host and executive chef Troy Gagliardo steers a deliciously twisted lineup of lip-smacking Cajun-Asian fare.

The menu is creative by design and Gagliardo is winning over diners with gutsy pairings of ingredients and flavors in dishes like gator boudin balls, kung pao cauliflower and smoked pulled-pork ramen bowls.

“It’s keeping it fresh food,” Gagliardo said during the grand opening in Greenville in December of last year, where he and chef de cuisine Melissa Germain oversee the downtown location. “The menu in Greenville is similar to our other locations but maybe with more varieties of noodle, rice and stir-fry dishes.”

The flavor and techniques of two traditional dishes intermingle into a zesty and tasty take on ramen with Gagliardo’s signature gumbo ramen bowl. His rich gumbo recipe serves as the base for house-made ramen noodles, spicy andouille sausage, charred cabbage and crawfish and topped with a soft kimchi marinated egg.

Try sharable small plates like Louisiana lowcountry-inspired gator balls prepared with spicy dirty rice and braised gator meat and served with a savory Tasso ham gravy. For crunch, opt for a side of slaw with a blend of charred grilled cabbage, chopped red bell pepper and carrots, and fried noodle bits mixed in a seven-pepper ranch. Fresno chili pepper ignites a balanced kick to Wu’s popular kung pao cauliflower which is tossed in a Japanese breadcrumb before its lightly fried.

Fresh seafood is at the heart of the menu and Wu’s allows diners to personalize seafood boils with a choice of fresh oysters, shrimp, clams, lobster, mussels and crab along with sausage, red potatoes and corn. Warm butter and a choice five unique flavor options ties it all together.

Gagliardo says blending spices together is the secret to creating a unique flavor profile in every dish. In addition to his own series of small batch spices, Gagliardo also created a line of artisan bacon products.

Asian-Cajun fusion can also be found behind the bar where Andrew Izrael turns out fresh and imaginative cocktails like Wu’s 75, blacken ol’ fashion and a series of sake bombs. The fun continues every day of the week as Wu’s serves lunch and dinner daily and brunch on the weekend. For more information, visit www.wusgvl.com.